Chop fine any kind of cold meat (before chopping dredge with salt and pepper This is always the best manner of seasoning hash, as by this means all parts will be seasoned alike). If you have cold potatoes, chop fine and mix with the meat, if they are hot, mash. Allow one third meat to two thirds potato. Put this mixture in the frying-pan with a little water to moisten it, and stir in a spoonful of butter, or, if you have nice beef drippings, use that instead of butter. Heat slowly, stirring often, and when wanned through, cover and let it stand on a moderately hot part of the stove or range twenty minutes. When ready to dish, fold as you would an omelet, and dish. Save all the trimmings and pieces that are left of all kinds of meat, and have a hash once or twice a week It does not hurt a hash to have different kinds of moat in it. Avoid having a hash (or indeed any other part of your cooking) greasy. It is a great mistake to think that seasoning anything highly with butter improves it; on the contrary, it often ruins it by disguising the natural flavor, and giving you an unhealthy dish. I have nothing to say against a moderate use of butter in cooking, but I do strongly protest against the immoderate use of it in soups, gravies, hashes, stews, and on meats and fish of all kinds. I do not know of one kind of soup that is improved by the addition of butter.

Observe, when you let steak stand in the oven or on the hearth a few minutes after buttering, you will find that the butter has become oily, and you have neither the flavor of the meat or butter, but an unpleasant oily flavor. I have given only the simplest modes of cooking meats in this department, and many may think, perhaps, that I have been too minute; but I have not forgotten the time when these little hints, as how to put things together, as well as the quantities and kinds to take, would have been of untold value to me; and I know that every day there are young housekeepers, and young girls who have to work in young housekeepers' kitchens, who need just these little hints to make the simplest dishes what they should be. For soups, poultry, and richer methods of cooking meats, look in the department for rich cooking.